1
: Preheat oven to 350ºF (180ºC). Grease 10-inch (3 L) bundt pan; set aside.
2
: Cream butter with sugar in large bowl until light and fluffy. Beat in eggs one at a time. Stir in zucchini, walnuts and vanilla.
3
: Sift together flour, cocoa, baking powder, baking soda and salt. Stir into zucchini mixture alternately with evaporated milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.
4
: Bake 55 to 65 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack 10 minutes. Turn out onto rack; let cool completely. (Cake can be wrapped in plastic wrap and stored at room temperature for 1 day or refrigerated for up to 3 days).
5
: Chocolate Glaze: Melt 1/3 cup (75 ml) chocolate chips with 3 tbsp (45 ml) corn syrup in small saucepan over low heat, stirring constantly. Remove from heat and gradually stir in 3 tbsp (45 ml) NESTLÉ® CARNATION® Regular Evaporated Milk. Drizzle over cake.